Pescado Sarandeado

You can let the pepper paste sit on the fish longer, up to two hours. The fish will stick to the pan, but preheating the pan to high will help it release. Garnish with cilantro and serve with warm tortillas, if desired.

Ingredients

2 dried ancho chiles, stemmed and seeded

2 dried guajillo chiles, stemmed and seeded

3 cups water

1 1/2 tablespoons lower-sodium soy sauce

2 teaspoons lower-sodium Worcestershire sauce

2 teaspoons tomato paste

2 teaspoons lime juice

1 teaspoon dried oregano

1/2 teaspoon ground cumin

4 garlic cloves, peeled

4 (6-ounce) skin-on snapper fillets

1/4 teaspoon salt

Cooking spray

8 lime wedges

Nutritional Information

Calories 264

Fat 3.1g

Satfat 0.6g

Monofat 0.5g

Polyfat 1.2g

Protein 39g

Carbohydrate 18g

Fiber 3g

Cholesterol 63mg

Iron 3mg

Sodium 472mg

Calcium 95mg

Calories 264

Fat 3.1g

Satfat 0.6g

Monofat 0.5g

Polyfat 1.2g

Protein 39g

Carbohydrate 18g

Fiber 3g

Cholesterol 63mg

Iron 3mg

Sodium 472mg

Calcium 95mg

How to Make It

Step 1

Combine chiles and 3 cups water in a large microwave-safe bowl. Microwave at HIGH 2 minutes or until boiling; let stand 5 minutes. Strain chiles through a sieve into a bowl, reserving 2 tablespoons soaking liquid. Place chiles, reserved liquid, soy sauce, and next 6 ingredients (through garlic) in food processor; process until smooth.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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Ratings & Reviews

Excellent with homemade style corn tortillas

couldn't find snapper fillets and the guy at the counter suggested rockfish. Very flavorful marinade and not overwhelming. Rockfish had too many bones though for our taste. Think that halibut will be our next choice.